Fermentation

Definition

Fermentation is a noun referring to the metabolic process by which microorganisms such as yeast and bacteria convert sugars into alcohol, acids, or gases; it also denotes the period or state during which such biochemical transformations occur.

Parts of Speech

• Noun

Pronunciation

American English

• IPA: /ˌfɜr.mənˈteɪ.ʃən/
• Respelling: FUR-muhn-TAY-shuhn

British English

• IPA: /ˌfɜː.menˈteɪ.ʃən/
• Respelling: FUR-men-TAY-shuhn

Etymology

Late Middle English: from Old French fermentation, from Latin fermentatio(n-) ‘leavening,’ from fermentare ‘to leaven,’ from fermentum ‘leaven, yeast.’

Derivatives

• ferment (noun, verb)
• fermentable (adjective)
• fermenter (noun)
• fermentative (adjective)

Synonyms

• brewing
• culturing
• pickling
• leavening
• lacto‑fermentation

Antonyms

• sterilization
• pasteurization
• disinfection
• inhibition

Usage

The noun "fermentation" is used in biological, culinary, and industrial contexts to refer to the microbial conversion of sugars into other compounds. For example, "Yeast is responsible for the fermentation of grape juice into wine," or "Lactic acid fermentation gives yogurt its characteristic tang."

Related Terms

• Yeast: A fungus used as a fermenting agent in baking and alcohol production.
• Glycolysis: The pathway by which glucose is broken down to pyruvate, preceding fermentation.
• Anaerobic: Occurring without oxygen, as many fermentation processes do.
• Alcoholic fermentation: Conversion of sugars to ethanol and carbon dioxide by yeast.
• Lactic acid fermentation: Conversion of sugars to lactic acid by bacteria, as in yogurt.

Detailed Definitions

Noun

• A biochemical process in which microorganisms convert carbohydrates into alcohol, acids, or gases – an anaerobic pathway generating energy and producing characteristic flavors and textures.
  • Example: "During wine making, the fermentation of sugars by yeast produces alcohol and carbon dioxide."
• The period or state during which such microbial conversion occurs – the duration in which substrates are transformed under controlled conditions.
  • Example: "The fermentation of the dough took two hours at room temperature."